CN106690186A - Sectional-type fermentation method of pickled vegetables - Google Patents

Abstract

The invention provides a sectional type fermentation method of pickled vegetables. The sectional type fermentation method comprises the following steps of finishing vegetables, performing cleaning, soaking the cleaned vegetables in a calcium hydroxide solution of 0.1%, then pouring the soaked vegetables in an earthen jar or a fermenting tank, adding fermentation liquor, and performing high temperature cultivation fermentation at 25-32 DEG C for 7-10 days; then draining the solution in the earthen jar or the fermenting tank, filling the drained earthen jar or the drained fermenting tank with the a spice mixed solution which is prepared in advance, and performing constant-temperature fragrance enhancement under the room temperature of 22-24 DEG C for 18-24 days; and finally, under the room temperature of 18-20 DEG C, continuing to perform sealing fermentation for 50-70 days, and performing low-temperature crispness keeping so as to obtain the pickled vegetables. According to the sectional type fermentation method disclosed by the invention, the fermentation temperature is controlled, so that rapid fermentation for maturing at an early stage is guaranteed, and the fermentation period of the pickled vegetables is effectively shortened; and the fermentation manner of constant-temperature fragrance enhancement and low-temperature crispness keeping is used at the middle stage and the later stage, so that the quality of the pickled vegetables is improved, the content of nitrite is effectively controlled, and the food safety risks are reduced.

Description

A kind of segmented fermenting method for kimchi

Technical field

The invention belongs to food technology field, it is related to a kind of preparation method of bubble green pepper, especially a kind of segmented pickles hair Fermenting process.

Background technology

Pickles are deep containing inorganic matters such as abundant vitamin and calcium, phosphorus as a kind of traditional fermented vegetables products of China Liked by people.The bubble green pepper processed with conventional method, ten days just lose delicate flavour after typically opening altar, become increasingly Acid, and it is not crisp not fragrant, in flat soft form.Either mouthfeel and profile are all changed greatly.The bubble green pepper product packed in the market, Though the resting period is more long, usually using additive fresh-keeping, increasingly abundanter for material today, pursue healthy and safe green Color food is the first-selection of people, therefore, for losing confidence gradually using the fresh-keeping food people of additive, its market is Atrophy step by step.

The content of the invention

Shelf-stable, quality be not unstable it is an object of the invention to being directed to the pickles that conventional Kimchi technology produces asks A kind of topic, there is provided segmented fermenting method for kimchi.

To achieve these goals, a kind of segmented fermenting method for kimchi that the present invention takes, step is as follows：

（1）Vegetables are arranged, is cleaned, drained the water at shady and cool ventilation；

（2）Vegetables after draining are soaked 15~20 minutes in being put into the aqua calcis that mass percent concentration is 0.1%, Pull the salt for admixing vegetables quality 5% out, stand 1~2 hour；

（3）Vegetables after treatment are poured into pithos or fermentation vat, is filled out and is tightly shaken reality, dish face green grass or young crops bamboo clappers is weaved into grid and tightened；

（4）High temperature cultivation：By lactic acid bacteria solution, the sucrose and quality percentage that mass percent concentration is 0.05% that pH value is 4.5 Specific concentration be 3% saline solution according to 4: 1: 5 proportional arrangement into zymotic fluid, zymotic fluid is added into pithos or fermentation vat, make liquid Face covers dish face, at 25~32 DEG C at room temperature, ferments 7~10 days；

（5）Constant temperature flavouring：Bubble of no longer being emerged in cylinder is treated, when pH value reaches 5~5.5, pithos or fermentation vat is drained with self priming pump In solution；Then the full spice mixed solution for cultivating in advance is irrigated, liquid level is covered dish face, at 22~24 DEG C at room temperature Continue flavouring to ferment 18~24 days；

The preparation of the spice mixed solution：Be by garlic, ginger, Chinese prickly ash, cassia bark, matrimony vine according to 3kg, 4kg, 0.05kg, The ratio co-grinding of 0.03kg and 0.01kg, obtains spice；According to 7.09kg spices, 100kg mass percent concentrations Immersion filters gained in 10-15 days in spice being put into 10% saline solution for the ratio of 10% saline solution；

（6）Low temperature is protected crisp：Fermentation situation in pithos or fermentation vat is checked, rejecting color and luster is uneven in time, soft product is dissipated, 18 ~20 DEG C are at room temperature, continue sealing and fermenting 50~70 days, you can.

Beneficial effect：The present invention is by the control to fermentation temperature, it is ensured that the rapid fermenting-ripening of early stage, effectively shortens bubble Dish fermentation period, mid-term and later stage use constant temperature flavouring instead and low temperature protects crisp fermentation method, while improving pickles quality, effectively The content of nitrite is controlled, food safety risk is reduced.

Specific embodiment

Embodiment one

The segmented fermentation of 250kg capsicums, the solution concentration being related to is mass percent concentration, specific as follows：

（1）Selection loading amount is put into fermentation plant for the pottery altar 2 of 500kg is only cleaned up, and room temperature is adjusted to 28 DEG C or so, Wherein 1 merely hit preparation lactic acid bacteria mixed solution it is standby, the ratio 4: 1: 5 of lactic acid bacteria solution, 0.05% sucrose and 3% saline solution, PH value is adjusted to 4.5；

（2）The close fresh chilli 250kg of same kind size is selected, stalk is cleaned, drained the water in shady place；

（3）Capsicum after draining is soaked 15~20 minutes in being put into 0.1% calcium hydroxide water, pulls out and admixes capsicum quality 5% salt, stands 2 hours；

（4）Capsicum after treatment is poured into the pithos of 500kg capacity, is filled out and is tightly shaken reality, dish face green grass or young crops bamboo clappers is weaved into grid and tightened；

（5）Will（1）The solution for preparing is pumped into the pithos for installing capsicum, and liquid level covers dish face, at 25~32 DEG C, fermentation 7 ~10 days；

（5）Bubble of no longer being emerged in cylinder is treated, when pH value reaches 5~5.5, with self-priming pumped pithos bottom solution, perfusion is full pre- The spice mixed solution for first cultivating, continues flavouring and ferments 21 days at room temperature at 22 DEG C；

（6）Fermentation situation in pithos is checked, the bad product of fermentation is rejected in time, at 18 DEG C at room temperature, continue sealing and fermenting 60 My god, you can.

The bubble green pepper that cylinder gets out fermenting-ripening is opened, bag is wrapped into by every bag 1.00kg/ after arrangement, pour into equivalent weight filtering clean The old water of former cylinder, vacuum-pumping and sealing.

The preparation of the above-mentioned spice mixed solution being related to：Be by garlic, ginger, Chinese prickly ash, cassia bark, matrimony vine according to The ratio co-grinding of 3kg, 4kg, 0.05kg, 0.03kg and 0.01kg, obtains spice；According to 7.09kg spices, 100kg Mass percent concentration is that the ratio of 10% saline solution is put into spice 15 days filtering institutes of immersion in 10% saline solution .

The present invention is not limited solely to brewed capsicum；To other vegetables, such as pickles such as cowpea, Chinese cabbage, radish, head of garlic are equal It is applicable.

Claims (1)

1. a kind of segmented fermenting method for kimchi, step is as follows：

（1）Vegetables are arranged, is cleaned, drained the water at shady and cool ventilation；

（2）Vegetables after draining are soaked 15~20 minutes in being put into the aqua calcis that mass percent concentration is 0.1%, Pull the salt for admixing vegetables quality 5% out, stand 1~2 hour；

（3）Vegetables after treatment are poured into pithos or fermentation vat, is filled out and is tightly shaken reality, dish face green grass or young crops bamboo clappers is weaved into grid and tightened；

（4）High temperature cultivation：By lactic acid bacteria solution, the sucrose and quality percentage that mass percent concentration is 0.05% that pH value is 4.5 Specific concentration be 3% saline solution according to 4: 1: 5 proportional arrangement into zymotic fluid, zymotic fluid is added into pithos or fermentation vat, make liquid Face covers dish face, at 25~32 DEG C at room temperature, ferments 7~10 days；

（5）Constant temperature flavouring：Bubble of no longer being emerged in cylinder is treated, when pH value reaches 5~5.5, pithos or fermentation vat is drained with self priming pump In solution；Then the full spice mixed solution for cultivating in advance is irrigated, liquid level is covered dish face, at 22~24 DEG C at room temperature Continue flavouring to ferment 18~24 days；The preparation of the spice mixed solution：Be by garlic, ginger, Chinese prickly ash, cassia bark, matrimony vine by According to the ratio co-grinding of 3kg, 4kg, 0.05kg, 0.03kg and 0.01kg, spice is obtained；According to 7.09kg spices, 100kg mass percent concentrations are that the ratio of 10% saline solution is put into spice immersion 10~15 in 10% saline solution Its filtering gained；

（6）Low temperature is protected crisp：Fermentation situation in pithos or fermentation vat is checked, rejecting color and luster is uneven in time, soft product is dissipated, 18 ~20 DEG C are at room temperature, continue sealing and fermenting 50~70 days, you can.